Weekly dinners at Casa Meyers can be a challenge with juggling the family schedule, and I try to keep things as easy as possible, including cleanup (my least favorite part). Some kind of Mexican food is on our menu every week, and it’s always a favorite for our boys. For our latest Mexican meal we made grilled chicken sliders flavored with chipotle powder and served the shredded meat topped with mango avocado salsa on whole wheat slider buns, and also made a slaw with chipotle vinaigrette. I played around with the salsa recipe a bit, trying it with and without jalapenos, and we decided the jalapenos made it way too hot.

Though it sounds like a lot of food to make in a short amount of time, when everyone in the family takes on a part of the work, it comes together in about 30 minutes. The kids can help with the salsa and slaw and an adult can take over working on the chicken.

Stir the ground pepper, chipotle powder, and salt in a small bowl, then rub it all over each chicken thigh. Heat a grill pan over medium-high heat, then coat with cooking spray. Grill the chicken thighs until done, about 5 minutes on each side. Remove from the pan and allow to cool for about 2 minutes, then shred the meat.

In a medium bowl, stir together the mango chunks, avocado chunks, diced red onion, and cilantro. Seed the grilled jalapeño, then mince the skin and toss with the other salsa ingredients. Sprinkle the juice of the limes over the salsa and toss.

Comments

Thank you so much for this post. My daughter walked up to the computer as I was reading this and asked if she could help me make the salad. Next thing you know I had both my 5 and 2 yr old washing veggies and tearing up lettuce for our slaw. They had fun prepping and then mixing after I was done chopping all the veggies. And they didn’t forget about the bread. The oldest made herself an actual sandwich out of the salad. The baby ate them separately and couldn’t get enough. What a fun night. Thank you!!!